Saute 1 cup chopped celery and 1 large onion in 2 TBS of butter until soft.

Add a whole Chicken and fill with water to cover chicken. Boil 1 hour.

Remove chicken and let cool before removing meat from bones. Strain broth and return broth to pot. Add all 3 cans of tomatoes and the can of black beans. Add chili powder, cumin and Mexican oregano. Add chicken back to soup and boil 45 min.